Jellied Chicken Bouillon Food

JELLIED CHICKEN LOAF

Steps:

• 1. Place chicken, celery leaves, onion, salt. ginger, peppercorns and the 2 cups water in a large saucepan; cover. Heat to boiling, then simmer 1 hour or until chicken is tender.
• 2. Remove from broth; cool while fixing gelatin mixture. Strain broth into a 2-cup measure; add water, if needed, to make 2 cups; return to same saucepan.
• 3. Soften gelatin in the 1/4 cup cold water in a 1-cup measure; stir into broth. Heat, stirring constantly, just until gelatin dissolves; stir in mayonnaise or salad dressing and soy sauce.
• 4. Pour into a 6-cup bowl or mold; chill until as thick as unbeaten egg white.
• 5. While gelatin mixture chills, remove chicken from bones; chop meat very fine. (There should be about 2 1/4 cups.) Stir into chilled gelatin mixture with celery and walnuts. Chill several hours, or until firm.
• 6. Just before serving, run a sharp-tip, thin-blade knife around top of bowl or mold, then dip bowl very quickly in and out of a pan of hot water. Invert onto serving plate; carefully lift off bowl. Garnish with crisp lettuce and sliced tomatoes, and serve with crusty French bread or toasted hard rolls.

JELLIED CHICKEN BOUILLON

Steps:

• Soften gelatin in water for five minutes.
• Add to hot stock and stir until dissolved.
• Season to taste with salt and add parsley.
• Chill.
• When firm, cut in cubes or beat slightly with a fork.
• Serve in cold martini glasses.

MY KHOLODETS (FISH ASPIC)

Steps:

• Cook tilapia in microwave just until it is just done. Do not overcook or it will fall apart.
• Bring 3 cups water to a boil and add the bouillon cubes. Stir to dissolve. Add Worcestershire sauce, pepper, garlic powder, and sugar.
• Add the carrots and mushrooms. Cook until done.
• Remove vegetables with a slotted spoon and set aside.
• Use a cheese cloth or towel to strain the bouillon.
• Dissolve the gelatin packets in the bouillon.
• Pour 1 cup of bouillon into a rectangular dish and put into the refrigerator until it is semi-set.
• Cut tilapia into pieces and arrange on top of the gelatin. Arrange mushrooms and carrot pieces around the fish. Pour the rest of the bouillon over.
• Decorate with lemon slices and leek.
• Place in refrigerator a few hours until it is set. Serve with horseradish.

DUMP-AND-BAKE CRANBERRY CHICKEN

Steps:

• Preheat oven to 375 degrees. Spray a 2-quart baking dish with cooking spray. Season chicken with salt and pepper, to taste.
• Place chicken in the prepared dish. In a separate bowl, stir together salad dressing, cranberry sauce, dry onion soup mix seasoning and orange zest. Pour sauce over chicken.
• Cover tightly and bake for 30 minutes. Remove the cover and return to the oven for 15 more minutes, or until the chicken reaches an internal temperature of 165 degrees F. Spoon sauce over chicken and serve.